Ingredients

Directions

Fill 4 quart stock pot 3/4 of the way full with tap water. Add chicken thighs with bones in and cook. (I used frozen chicken so my cook time was increased.) Remove chicken and debone and shred chicken. Place back in stock pot adding boullion cubes. Add peas, carrots and potatoes to the pot with spices. Let simmer on medium low heat for about 90 minutes stirring occassionally. Add cornstarch mixed with cold water to the pot as you continue to stir so there are not any lumps. Sauce will begin to thicken quite a bit. Add egg noodles to mixture. Reduce heat and simmer for another 30 minutes stirring frequently.